Vegan Pineapple Fried Rice

This Vegan Pineapple Fried Rice recipe takes less than 30 minutes to make with stir-fried vegetables, sweet pineapple, rice, and a simple savory sweet sauce. This gluten-free, whole food plant-based meal is a quick weeknight dinner.

Course Main Course

Cuisine American, Chinese

Keyword fried rice, gluten free, plant based, vegan,, wfpb

Prep Time 10

Cook Time 18

Servings servings

Calories 432kcal

Author Cindy Newland with Intentionally Eat

Equipment

Ingredients

4 cups brown rice, cooked and chilled
2 cups pineapple chunks, fresh or frozen
1 bell pepper, chopped
1 cup cabbage, chopped or shredded
1/2 onion, diced
1/2 cup peas, frozen and thawed
1/2 cup carrots, chopped or shredded
3 garlic cloves, minced
1/3 cup cashews, raw (optional)
1 Tbsp fresh ginger, chopped (optional)
chopped cilantro or green onions for garnish

Stir Fry Sauce

6 Tbsp liquid aminos or soy sauce
3 Tbsp maple syrup
1 tsp garlic powder
1 tsp ground ginger
1/2 tsp sriracha or red pepper flakes

Instructions

In a small bowl, whisk together the stir fry sauce ingredients and set aside.
In a cast iron skillet over medium-high heat, add pineapple chucks. Saute until caramelized and slightly browned. Remove from skillet and set aside.
In the same skillet over medium-high heat, add onion and saute for 3 minutes until slightly browned. If the onions stick, add a small amount of pineapple juice, water, or vegetable broth.
After onions are browned, add bell pepper, cabbage, carrot, peas, and garlic. Saute for 5 minutes. Stir continuiously adding pineapple juice, water, or vegetable broth if necessary,
Next add the rice, cooked pineapple, stir fry sauce, cashews, and ginger. Stir and saute until heated through.
Garnish with chopped green onions or cilantro and enjoy!

Nutrition